My Go-To Healthy BBQ Side Dishes

I hope you are having a lovely long weekend. We opted to stay in town for the weekend and you know… get wild and do house projects.

We will probably head to the coast tomorrow and then on Monday we will be bbq’n with the fam, as I count down the seconds until The Bachelorette starts! Anyone else a super fan? I’ve never loved a show so much. It feels like an event! Ha!

Anyway, I’ve round up some of my favorite go-to healthy recipes that I like to make along side burgers or grilled chicken, etc. These are always a crowd pleaser and absolutely GREAT for you. Enjoy!

My go-to cookbooks for healthy sides:

True Roots
It’s All Good
Giada’s Feel Good Food
Everyday Super Food
Dishing Up Dirt

My go-to dishes:

1. Roasted Cauliflower + Chickpea Salad. Always a crowd pleaser and vegan friendly.

2. Giada’s Brushetta. This never disappoints! I love bringing a gluten free baguette as well for those g-free folks!

3. Lemon Garlic Swiss Chard Salad. Andrea has so many incredible (and simple) recipes. I always love her salads and so does everyone else!

4. Smoky Eggplant Tahini Dip. Oh wait, Andrea also makes incredible appetizers too. ; )

5. Cheese plate. I like to fill this with vegan cheese options, nuts, healthier crackers (like Simple Mills) + load it with veggies.

6. Quinoa Salad. I run to our local New Seasons market and grab whichever seasonal quinoa salad they have at the deli. Perfect option if you don’t have time to cook!

7. Spicy Stuffed Jalapenos. A little indulgent, and usually a bit hit!

8. Gwyenth’s Peas + Greens Rissoto. This is great as is, but also lovely with cauliflower rice as well!

Happy bbq’n! xx

Northwest Bagel Plate

Ok, you asked for it! And I will gladly share this recipe because it’s way too simple and tasty not to share!

As some of you may know, I’ve been trying to decrease the amount of dairy in my diet, so I’ve been playing around with a lot of different nut cheeses. When I came across Kite Hill’s cream cheese, I realized that going dairy-free is practically a walk in the park. There are so many great options now that will satisfy that cheesy craving.

Anyway, a loaded bagel is my weakness. I’ve always loved them, but usually stay away from them because it’s hard to find gluten-free/dairy-free options. So, I took it upon myself to create my own. I was inspired to add smoked trout to as a replacement to smoked salmon and it was a good move. See the full “recipe” below : )

1 New Cascadia everything bagel (gluten-free)
Kite Hill chive cream cheese
thinly sliced cucumbers
smoked trout
rainbow sprouts

Assemble as you’d like!

That’s it! I also like a little squeeze of lemon on top.

Enjoy : )

Tempeh & Cauliflower Rice Burrito Bowl

Happy Monday!

I hope you had a great weekend. Today I’m featuring one of my go-to lunches that I typically like to put together at lunchtime on Sunday, so I have leftovers for lunch on Monday. Not only do I really love the combination of flavors in this burrito bowl, but it is loaded with nutrients. It really makes me wish I could find more burrito bowls like this. And yep- this bad boy is gluten-free, dairy-free, vegan and paleo(ish). If you do eat meat or fish, feel free to replace the tempeh with ground chicken or shrimp. There is really no way to go wrong here…

Tempeh & Cauliflower Rice Burrito Bowl

1 package of plain tempeh
2 cups cauliflower rice (you can rice your own, or buy pre-packaged)
2 cups shredded cabbage
1 cup black beans, drained and rinsed
2 tsp, olive oil
1⁄2 cup red onion, diced
1/2 cup sugar plum tomatoes, chopped
¼ cup cilantro
Sea Salt
Garlic powder
Salsa of Choice OR Annie’s Cilantro Salad Dressing
*optional to add sliced avocado

Directions:

In a large pan, add 1 tbs of olive oil and bring the heat to medium. Add in tempeh with a few pinches of sea salt and a few shakes of garlic powder and begin to cook. Sauté for about 5 minutes or until tempeh begins to get light brown.

Add in cauliflower rice, black beans and another tablespoon of olive oil and cook for another 5 minutes or so.

Once cooked, portion out into bowls for serving, placing it side by side with the shredded cabbage.

Top each bowl with red onion, tomato and cilantro and drizzle with salsa of choice OR Annie’s Cilantro Salad Dressing.

The Healthier Hot Chocolate

Nothing says the Holiday’s like a cup of hot chocolate. I seriously love the nostalgia of having one, but I don’t miss the unnecessary ingredients I remember consuming as a kid.

The ingredients typically looked like this:

Ingredients: sugar, corn syrup, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate, less than 2% of: salt, dipotassium phosphate, mono- and diglyderides, artificial flavor. Contains milk.

No thanks!

Now that I know how easy it is to find healthier brands these days and how easily you could just make your own, I no longer to resort to the bad stuff.

Below are my two favorite healthy ways to enjoy hot chocolate. Both free of dairy, low in sugar, and extra tasty.

The Easy Way Hot Chocolate:

1 packet of Treehouse Sea Salt Drinking Chocolate (local Portland company!)
1 handful of Dandie’s marshmallows
3 ounces vanilla almond milk
3 ounces of water

Directions:

Warm up the water and almond milk.

Add in 1 packet of drinking chocolate.

Mix together.

Add marshmallows on top and enjoy!

Homemade Dairy-Free Hot Chocolate:

1 cup unsweetened almond or cashew milk
1 tbs. unsweetened cocoa powder
2 tbs. chocolate chips (you can use dairy free)
1 tbs. coconut sugar (or raw sugar)

Directions:

Warm up milk in a sauce pan.

Transfer to a mug.

Add in cocoa powder, chocolate chips and sugar and whisk together well.

Top with some Dandies marshmallows and enjoy!

A Healthy Apple Crumble

What’s fall without some apple picking? If you are like me, you go apple picking and in the midst of the thrill of loading your bag with apples, you end up getting a ton (emphasis on ton) of apples and then return home questioning what exactly you thought you were going to be making with those apples. As if I ran a whole restaurant or something…

So, apple crumble for dessert every night for the next month!

I mean, you really can’t get enough of this stuff anyway. I also like to justify this version of an apple crumble below as a totally acceptable breakfast.

Basically like oatmeal, just with butter. : )

A Healthy Apple Crumble

Ingredients:

6-8 apples
1 1/2 cup rolled oats
1/2 cup almond meal
3/4 cup coconut sugar
1/2 cup melted butter
1 teaspoon cinnamon
1 pinch of sea salt
+ 1 1/2 tbs of coconut oil
*optional 1 tbs of gluten free all purpose flour

Directions:

Preheat oven to 350F.

Chop apples into small cubes and place at the bottom of an 8×8″ baking dish.

Coat the chopped apples with the coconut oil as evenly as possible.

Meanwhile, in a food processor, add in all dry ingredients and pulse until well-blended.

Once processed, transfer to a bowl and add in melter butter. Mix well until a crumble/dough-like texture appears.

Then, take the dough mixture and cover the baking dish filled with apples to create a nice even layer over the whole dish.

Place dish into the oven and bake 25-35 minutes or until top is slightly golden. Remove from the oven and let sit for about 10 minutes before serving.

I highly suggest pairing this with a scoop of vanilla coconut milk ice cream or organic vanilla ice cream. hehehe

Enjoy!

Pumpkin Pie Cookies (Paleo)

It’s that time of year! Seriously, I don’t know about you, but I feel like I come alive in the fall time. I always have. The cozy, not too cold weather; the fruits and vegetables that are in-season, the colors, the smells, the comfy clothing, the excuse to do nothing at all.

I just love it.

I also love the pumpkin craze. Yep, I’m one of those… I like to stock up on as many cans of pumpkin I can possibly get my hands on. And maybe some pumpkin yogurt, coffee, crackers, hummus. You name it.

So, naturally, I had to kick the season off right by making some pumpkin pie cookies. I love these cookies because I get my sweet tooth fix and just so happen to feel great after having one. I also don’t mind giving Parker one since the ingredients are so simple.

Pumpkin Pie Cookies (Paleo)

makes about 10 cookies

1 cup of peanut or almond butter

1 cup of blanched almond flour

3/4 cup of pumpkin puree

1 egg

1/3 C. coconut sugar

1/2 tsp of baking soda

1 tsp of vanilla

1 1/2 tbs of pumpkin pie spice

1 pinch of sea salt

Directions:

Preheat oven to 350 degrees.

Combine all of the ingredients in a medium size mixing bowl and mix well.

Line a baking sheet with parchment paper.

With a spoon, scoop out a heaping spoonful of mix per cookie.

Mold the cookie into a ball with your hand, place it on the parchment paper and lightly press the cookie down to slightly flatten it.

Optional: sprinkle a pinch of coconut sugar on top of the cookies.

Bake for 12-15 minutes and enjoy!

Cauliflower "Rice" with Swiss Chard and Crimini Mushrooms

Ever since Trader Joes started selling the frozen organic riced cauliflower, I have been hooked! This is such a simple, lighter, starch-less option to pair with dinner and if made correctly, I would take this over actual rice any day.

Oh, and mom tip: It takes about 8 minutes to make (win!). I don’t have time for complicated meals anymore!

Anyway, have fun with this stuff! I mix up my cooking style with the “rice”, depending on what is in the fridge and what I feel like. I also love make it with turmeric and shaved brussel sprouts. And even better, Parker loves it too.

Cauliflower “Rice” with Swiss Chard and Crimini Mushrooms

1 bag of frozen cauliflower rice OR 1 head of cauliflower riced by food processor

2 C. swiss chard, chopped

1 C. crimini mushrooms, chopped

1 Tbs. grapeseed oil

1 Tsp. garlic powder

1 Tsp. sea salt + extra if needed

2 shakes of cayenne pepper

Directions:

Turn stove up to medium-high heat

Add cauliflower rice and mushrooms

Sprinkle a pinch of sea salt over rice and mushrooms

Cook for about 5 minutes

Add in oil, then the swiss chard

Add in garlic, sea salt and cayenne

Cook until soft (about another 3-5 minutes)

Take a taste test to see if you need anymore salt

Turn off heat, serve and enjoy!

Quick and Easy Caprese Salad

With my husband gone the last few days, prepping a complicated meal was the last thing I was up for. Actually, I don’t think I’m ever really up for something too complicated to cook (HA)… I’m all about ease, and even more so now that I’m a momma!

I don’t make this regularly, but when I do, I LOVE IT. I love tasting the flavors and how simple, yet tasty they are – especially blended together. Plus, this is pretty healthy if you ask me. And if you are a sans-dairy person, this would be great with some cubed almond cheese.
Caprese Salad
serves one

6 organic mozzarella bocconcini (or almond cheese for a vegan option)
10 organic sugar plum tomatoes
1/2 organic hothouse cucumber diced
2 tbs organic chopped fresh basil
1/2 squeezed lemon
+
A drizzle of olive oil and some sea salt and pepper to taste.

Mix ingredients together and eat! Simple, right?

Enjoy 🙂

Fashionably Late to the New Year

new cascadia bread, sunshine burgers, suja juice and purely elizabeth granola

While physically it is now three weeks in, I am mentally just starting the new year. It has been chaos in our home. Lot’s of exciting changes and things happening, but I haven’t had time to sit and really focus in on what I want out of 2016.

I personally like making goals and/or things to strive for each year. I like to look back and say, “Okay, what did I accomplish?” I also go through these thoughts on my birthday each year, because technically those are really what hold you accountable. And well, since I’m going to be 30!!!! this year, I realized that I have a lot to think about.
One of my most important goals this year is to shop more at our local healthy grocery store, New Seasons and/or Whole Foods. I’ve been a big fan of Trader Joes for a long time, for many reasons. Its affordable, they have good organic options, and well…they are awesome. However, I find myself there buying non-local and non-seasonal foods. Not to mention, I tend to buy more items that are packaged.

So far this year, we’ve averaged an extra $15/per week on groceries by shopping more local, seasonal and organic. And frankly, I think that is quite reasonable considering the long term effects you gain.

As for some other goals:

-Eat less animal products
-Eat less sugar
-Travel more
-Create a more flexible schedule so I can spend more time with my family
-Take more photos
-Fear less, strive more
-Find something new and fulfilling to take on

Happy belated New Year everyone! May this be your best year yet!

Rosemary + Pear Sparklers (and a really yummy appetizer spread)

A festive cocktail paired with some tasty appetizers, family or friends and a little cookie decorating are the perfect way to enjoy the holiday.

Living in Portland, you are in no shortage of a really good cocktail (or food, according to the new Washington Post article). So, I typically opt for wine at the house and wait to have a good mixed drink when I’m out.

But since it’s Christmas and I’m already certain I’ve gained about 5 extra pounds, I decided to make a healthier cocktail to pair with appetizers and let’s just say, I was quite impressed. Sometimes home is my favorite restaurant.

NW Local Appetizer Spread

New Cascadia baguette
Chop meats
King Harvest hummus
And a mix of Oregon and Washington cheeses

Rosemary + Pear Sparklers
makes about 6 cocktails

Gin (or Vodka if you prefer)
2 pears
1 1/2 oz of lemon juice
Maple syrup
Prosecco
5 sprigs of rosemary

Directions:

To make the puree:

In a blender, add in…

Peeled and sliced pears
1 1/2 teaspoon of fresh rosemary
1 1/2 oz of fresh lemon juice

Puree well and set aside or pour in a glass.

To prepare the drinks…

Fill a martini shaker with ice.
Pour in 1 1/2 oz of gin and 1 1/2 oz of the pear puree
Add 1 tsp of maple syrup (more if you like it sweeter)
and shake well!

Take either a martini class or a whiskey glass and pour in glass, leaving about a half an inch for prosecco.

Pour in prosecco and stir in gently.

Place one sprig of rosemary in the drink for a garnish and enjoy 🙂

Wishing you and yours a wonderful holiday!